Anise Drops Recipes

GERMAN ANISE DROPS (ANISSCHEIBEN)

Steps:

• Beat the eggs, sugar, and anise oil until thick and piled softly.
• Sift flour and baking powder together, add in fourths to egg sugar mixture, blending thoroughly after each addition.
• Drop by teaspoonfuls 2 inches apart onto greased cookie sheets.
• Set cookie sheets aside in a cool place (not in refrigerator) 8 to 10 hours or overnight. Do not cover and do not disturb!
• Bake at 350°F 5 to 7 minutes. About 4 dozen cookies.
• Canadian Family Cookbook.

TRADITIONAL ANISE COOKIES

Steps:

• With a Kitchenaid mixer: beat eggs 20 minutes with 2 cups of granulated sugar (yes I mean 20 minutes as this is what will make the cookies light as a feather with a crisp melt in you mouth top crust).
• Add flour gradually, beating well after each addition. Add 1 tsp anise oil and blend well.
• Drop by tablespoonsful onto greased cookie sheets and let stand in a draft free place overnight.
• Bake in a 375°F oven for 10 minutes until light golden but do not brown.
• Cool on baking racks thoroughly before storing.
• Store in a tightly covered cookie tin (not plastic).
• The longer you let the cookie age, the better it will be.

ANISE DROPS

Steps:

• Beat eggs in a mixer at medium speed until fluffy. Then add sugar gradually. Continue to beat for 20 minutes more. Mix flour with baking powder and salt. Reduce the speed of the mixer, and add flour mixture to the eggs. Beat another 3 minutes. Add anise extract.
• Drop by teaspoonfuls onto a nonstick cookie sheet. Let stand at least 8 hours. Bake at 350 degrees for 10 minutes.

SELF-FROSTING ANISE COOKIES

Steps:

• Sift flour, baking powder and salt together several times.
• Beat eggs at low speed until frothy, turn mixer to medium, slowly, gradually beat in sugar (about 1 tbl at a time) Turn mixer to a low speed; add sifted dry ingredients slowly, beat 15 minutes longer, blend in anise.
• Using small cookie scoop or teaspoon drop onto greased cookie sheets,work quickly.
• Allow to stand in a cool place several hours or over night, the top of the cookie should be dry to the touch.
• Bake at 325 F about 14 minutes, should not brown.
• Makes about 10 dz.

ANISE DROP COOKIES

Steps:

• 1. Break eggs into measuring cup and add enough water, in necessary, to make 1/2 cup of liquid. Transfer to large mixing bowl and beat with an electric mixer until lemon colored, about 3 mintues. Slowly add sugar and beat until very thick, no less than 20 minutes.
• 2. Meanwhile, sift flour and baking powder together in a small bowl. Line cookie sheets with parchment paper or silpat.
• 3. Turn mixer to low. Add anise to the egg mixture, then slowly add the flour mixture. Beat another 3 mintues at medium speed.
• 4. Use a pastry bag or small cookie scoop to place small mounds about 1 inches apart on the lined cookie sheets. Place these uncovered, undisturbed, unrefridgerated, on a countertop for 12 hours.
• 5. Bake in a well pre-heated oven at 350 degrees for 12 mintues. Cool and store in an airtight container.